Prosciutto and Pear Salad with Lemon Verbena, Lovage and Chive Flower Dressing

A refined parcel of prosciutto filled with cream cheese, pear, and tomato, served with a vibrant herb and tomato dressing.

Pork Appetiser Fruit Salad Cold Starter

Estimated Nutrition

Calories

645.2

kcal / serving

645.2 kcal total

Carbs

16.5g

per serving

16.5 g total

Fat

58.1g

per serving

58.1 g total

Protein

18.4g

per serving

18.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Purée

Dairy

Cream Cheese

Approximately 2 tbsp

Fruits

0.5

piece

Pear

Cored and chopped

Meat

slice

Prosciutto

Two slices for lining the ring, one slice chopped

NutsSeeds

tbsp

Chive Flowers

Chopped

bunch

Chives

Fresh, for garnish

tbsp

Lemon Verbena Leaves

Chopped

0.5

tsp

Lovage Seeds

OilsFats

Olive Oil

Approximately 3 tbsp

Vegetables

0.5

piece

Tomato

Chopped

0.5

piece

Tomato

Chopped for dressing

Method

Line a chef's ring with two slices of prosciutto crossed over the edges.

Mix chopped prosciutto with cream cheese, chive flowers, pear, and half the tomato pieces.

Press the mixture into the ring and fold the prosciutto ends to seal the parcel.

Invert the mould onto a plate and remove the chef's ring carefully.

Pulse tomato purée, remaining tomato, olive oil, lemon verbena, and lovage seeds in a food processor.

Sieve the dressing and spoon it around the base of the prosciutto parcel.

Garnish with fresh chives and serve immediately.